Spicy Chickpea Curry Recipe
Discover our vibrant Spicy Chickpea Curry recipe featuring hearty chickpeas, bold spices & authentic Indian flavors. Perfect vegan dish!
Ingredients
- 2 cans chickpeas drained and rinsed or about 3 cups cooked chickpeas
- 1 large onion finely chopped
- 3 garlic cloves minced
- 1- inch piece ginger grated
- 2 tomatoes diced (or 1 can diced tomatoes)
- 1-2 green chilies slit (adjust to taste)
- 1 can coconut milk or water for a lighter version
- 2 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1/2 tsp red chili powder adjust to taste
- Salt to taste
- 2 tbsp oil
- Fresh cilantro for garnish
- Optional: Additional vegetables spinach, bell peppers, carrots
Instructions
- Prepare the Aromatics:
- Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle.
- Sauté: Add chopped onions and cook until golden brown. Stir in garlic, ginger, and green chilies; cook for 1 minute until fragrant.
- Develop the Base: Add diced tomatoes and cook until they soften and break down into a thick sauce.
Spice It Up:
- Mix in turmeric, coriander, cumin, and red chili powder. Stir well to combine.
- Add Chickpeas and Vegetables: Incorporate the chickpeas and any additional vegetables, ensuring they are fully coated with the spice mixture.
Simmer:
- Pour in coconut milk (or water) and bring the mixture to a simmer. Cover and cook for 15-20 minutes to allow the flavors to meld.
Final Touches:
- Stir in garam masala, adjust salt and spices as needed, and simmer for an additional 2 minutes.
Garnish and Serve:
- Garnish with fresh cilantro. Serve hot with rice, naan, or your favorite side dish.
Prepare the Aromatics:
- Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle.
Sauté:
- Add chopped onions and cook until golden brown. Stir in garlic, ginger, and green chilies; cook for 1 minute until fragrant.
Develop the Base:
- Add diced tomatoes and cook until they soften and break down into a thick sauce.
Spice It Up:
- Mix in turmeric, coriander, cumin, and red chili powder. Stir well to combine.
Add Chickpeas and Vegetables:
- Incorporate the chickpeas and any additional vegetables, ensuring they are fully coated with the spice mixture.
Simmer:
- Pour in coconut milk (or water) and bring the mixture to a simmer. Cover and cook for 15-20 minutes to allow the flavors to meld.
Final Touches:
- Stir in garam masala, adjust salt and spices as needed, and simmer for an additional 2 minutes.
Garnish and Serve:
- Garnish with fresh cilantro. Serve hot with rice, naan, or your favorite side dish.
Notes
- If using dried chickpeas, soak them overnight and cook until soft before using.
- Adjust the heat by varying the number of green chilies to suit your taste.
- For a thicker curry, simmer the dish uncovered; add extra coconut milk or water for a thinner consistency.
- Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to maintain the texture.
- Consider adding extra vegetables such as spinach or bell peppers to boost the nutritional value.
- Stir the curry occasionally during simmering to ensure even distribution of spices and flavors.